Red Fruit Compote - cooking recipe

Ingredients

375 g rhubarb, trimmed and cut into small pieces
375 ml cherry juice
150-200 g caster sugar
1 sachet vanilla blancmange powder (for 500ml milk)
250 g redcurrants
250 g raspberries
250 g small strawberries
1 litre ready-made custard, to serve
None None small meringues, to decorate

Preparation

Simmer rhubarb and cherry juice for 5 mins. Add 1 cup water and boil briefly. Mix 1/2 cup water with 3/4 cup sugar and pudding powder until smooth then add to rhubarb. Bring to a boil, stirring, until smooth. Remove from heat, add berries and extra sugar if necessary. Transfer to individual serving dishes and set aside to cool. Serve with vanilla sauce and mini meringues.